Description
These Strawberry Shortcake Cookies are soft, tender, and bursting with fresh strawberries and white chocolate chips. Topped with a sweet vanilla glaze and a sprinkle of raw cane sugar, they bring all the flavors of classic strawberry shortcake into a convenient cookie form. Perfect for spring or summer treats, these cookies combine a lightly sweetened dough with juicy diced berries for a deliciously moist bite every time.
Ingredients
Scale
For the Cookies:
- 2½ cups All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter (softened)
- ½ cup Granulated white sugar
- ¼ cup Light brown sugar (packed)
- 1 large Egg (room temperature)
- 1½ tsp Pure vanilla extract
- ½ cup Half-and-half (or heavy cream)
- 1 cup Fresh strawberries (hulled & finely diced)
- ½ cup White chocolate chips (optional)
- 1 tbsp Raw cane sugar (for topping)
For the Vanilla Glaze:
- 1 cup Powdered sugar (sifted)
- 1–2 tbsp Whole milk or half-and-half
- ½ tsp Pure vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare strawberries: Wash, hull, and thoroughly dry the fresh strawberries. Finely dice them and toss in 1 teaspoon of flour to prevent sinking during baking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
- Cream butter and sugars: Using a mixer, beat softened unsalted butter with granulated sugar and light brown sugar on medium-high speed for 3–4 minutes until the mixture is light, fluffy, and creamy.
- Add egg and vanilla: Beat in the room-temperature egg and pure vanilla extract until the batter is smooth and creamy.
- Combine dry and wet ingredients: Add the dry ingredient mix in two batches, alternating with half-and-half (or heavy cream). Stir gently and just until combined to avoid overmixing, which can make the cookies tough.
- Fold in strawberries and chips: Carefully fold in the diced strawberries and white chocolate chips using a rubber spatula to evenly distribute without breaking the berries.
- Portion dough: Scoop approximately 3 tablespoons of dough per cookie and place on the prepared baking sheet about 2 inches apart. Sprinkle the tops with raw cane sugar for a crunchy, sweet finish.
- Chill dough (optional): For thicker cookies, refrigerate the scooped dough on the baking sheet for 30 minutes before baking. This step is recommended but not required.
- Bake cookies: Bake in the preheated oven for 8–10 minutes until the cookie edges are golden brown, but the centers still appear slightly soft, which ensures a tender texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare and drizzle glaze: Whisk together sifted powdered sugar, whole milk or half-and-half, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cookies and allow it to set for 15–20 minutes before serving.
Notes
- For best results, use fresh, ripe strawberries and make sure to dry them thoroughly to avoid excess moisture in the dough.
- White chocolate chips are optional but add a lovely sweetness and complement the strawberries perfectly.
- Chilling the dough helps prevent spreading and results in thicker, more rounded cookies.
- The centers should look slightly soft when removed from the oven; they will firm up as the cookies cool.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake cookies, strawberry cookies, white chocolate chip cookies, vanilla glaze cookies, summer cookies, soft cookies, easy dessert
